Gluten-Free Cheesecake Cupcakes

Coming from a family that has a lot of gluten intolerance, I decided to try and come up with a gluten-free cheesecake cupcake recipe that everyone can enjoy. I've tried many different recipes and finally came up with one that I love, and I hope you all love it, too! It tastes great plain or topped with whipped cream, chocolate ganache, fruits, and more - the options are endless. Happy baking!

• Preparation Time: 15 mins
• Cooking Time: 32 mins
• Total Time: 47 mins
• Calories: 442 Calories

Ingredients

• 1 cup chopped pecans
• 1 ½ teaspoons vanilla extract
• 3 eggs
• ⅛ teaspoon salt
• ¼ cup packed brown sugar
• cooking spray
• 3 (8 ounce) packages cream cheese, at room temperature
• 1 cup gluten-free flour blend (such as Namaste Perfect Flour Blend)
• 7 tablespoons butter, melted, or more as needed
• ⅔ cup sugar, or more to taste
• ½ teaspoon lemon extract, or more to taste

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.

Step 2

Mix flour, pecans, butter, and brown sugar together in a bowl until mixture has a sandy texture. Drop a heaping tablespoon of the mixture into the bottom of each muffin cup; press to create a flat and even crust.

Step 3

Bake in the preheated oven until crust is dry, about 12 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).

Step 4

Beat cream cheese in a large bowl with an electric mixer on low speed until very creamy. Add sugar and salt; mix well. Beat in eggs one at a time until smooth. Beat in vanilla extract and lemon extract.

Step 5

Pour cream cheese mixture evenly over each crust.

Step 6

Bake cheesecakes in the preheated oven until set, about 20 minutes. Let cool completely, about 20 minutes. Cover and refrigerate until firm, at least 2 hours.